Chef Igor Dudkin
Private Chef in Calgary
Get to know me better
A great dish needs to look and taste amazing. I deliver 100% on both
I'm customer focused and creative chef with more than a decade of diverse experience working in high end restaurant environments. Highly skilled in consistently producing and presenting well-prepared and flavourful food while keeping high sanitation standards in check.
Healthy & delicious is the way!
My best skill is to combine things that doesn't always seem obvious, using feeling for measuring.
I love experimenting with flavours and fusion style is the way to go.

More about me
For me, cooking is...
For me, cooking is the way to express myself: it could be very complicated or down to earth experience, but always made with love and passion!
I learned to cook at...
I learned to cook at the top restaurant in city, which helped me setting up the bar high.
A cooking secret...
My secret in the kitchen is to combine things in a unique and unexpected way, feeling the amount I should add without need for a recipe
My menus
Forest mushrooms Vol-au-Vents
Onion tart with shredded Gruyère
Citrus Quinoa salad with grilled Argentina pink shrimps, overflows with clementine oranges, roasted pistachios, creamy avocado, feta cheese with honey lemon dressing
Duck breast under red wine sour cherry sauce, paired with pomme purée & French beans
Strawberry crème brûlée with white chocolate
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Chickpea Greek salad with Macedonian Feta and Kalamata olives and Avocado
Lamb leg mint confit with roasted herb potatoes and beets, topped with fresh pomegranate
Haskap Berry Sorbet & Coconut Panna Cotta
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Honey glazed chicken wings(oven baked) with spicy avocado aioli & crunchy celery
Artichoke spinach zucchini bites
Caesars salad with sourdough croutons & farmed eggs & bacon bits
Charcoaled Rib eye steak with fingerling potatoes, maple carrots & roasted beets
Local haskap berries Crème brûlée with white chocolate
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Honey glazed chicken wings(oven baked) with spicy avocado aioli & crunchy celery
Artichoke spinach zucchini bites with bacon
Caesars salad with sourdough croutons & farmed eggs & bacon bits
Charcoaled Tomahawk with fingerling potatoes & maple-glazed carrots
Local haskap berries Crème brûlée with white chocolate
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Forest mushrooms soup with sourdough croutons
Frenched rack of lamb topped with tzatziki with creamy polenta, caramelized shallots & zesty asparagus
Lemon tart: Almond & lemon cake, lemon cremeux with crushed lemon compote, soft lemon meringue on top
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Smoked duck breast with beets crème fraîche on crackers
Tomatoes stuffed with Arborio rice and Pesto Genovese topped with mozzarella
Salmon tartar topped with cured egg yolk & baguette
Orange Roughy(white fish filet) with lemony sauce on top of creamy spinach Risotto
Royal Valrhona dark chocolate & bavaroise hazelnut crunch cake
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Burrata cheese with baked grapes, prosciutto di Parma 24M, glaze of balsamic and roasted pistachios
Fettuccine with Langoustine in creamy Pinot Grigio Heirloom tomatoes sauce
Tiramisu: Lady finger sponge cake, mascarpone cream & coffee jelly
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Burrata & Heirloom Tomato Trompe-l’œil - Heart of beef tomato filled with creamy burrata, basil pesto, olive oil & fleur de sel
Seafood Risotto with garlic butter Lobster tail
Royal Valrhona dark chocolate & bavaroise hazelnut crunch cake
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